• 16servings
  • 40minutes
  • 90calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, P
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 jalapeño chiles (about 3 inches long)

  2. 1/3 cup Boursin cheese with garlic and herbs (from 5 1/5-oz container)

  3. 8 slices packaged precooked bacon (from 2 1/5-oz package), halved

  4. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

  5. 1/2 cup pineapple or fruit salsa, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

  2. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.

  3. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.


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